Fish Duglere

Average: 4 (1 vote)
30 minutes 4 Servings Print RecipeEmail Recipe


5tablespoonbutter (or margarine - divided)
2poundsole (or flounder)
2tablespoonshallots, dried
1tablespoonparsley flakes
1⁄4teaspoonthyme leaves
1smallbay leaf
1⁄16teaspoonground black pepper
1cantomatoes (broken up)
1⁄4cupdry white wine
1⁄2cuplight cream (or half-and-half)


In a large skillet with cover, break up 1 tablespoon of the butter. Roll fish and arrange in skillet over butter; sprinkle fish with shallots, parsley flakes, thyme, bay leaf, salt and black pepper. Add tomatoes and wine. Dot with 2 tablespoons of the butter. Cover and simmer 10 to 15 minutes, or until fish flakes when tested with fork. Carefully remove fillets to heated platter; keep warm. Reduce liquid in pan by one-third. Discard bay leaf. Meanwhile cream remaining 2 tablespoons butter with flour. Stir into simmering broth in pan. Cook until thickened, about 4 to 5 minutes. Slowly stir in cream and simmer 2 to 3 minutes longer. Pour sauce over fish. Serve with rice and baby carrots, if desired.

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